Quick & Healthy Meat Sauce

This recipe happened on a whim. I was getting out some ground beef for tacos and the next thing I know, Virginia was by my side demanding to have spaghetti for dinner. I checked the pantry and saw we had some of my favorite Banza pasta still stocked so I set to work making a quick meat sauce. This one ended up being so delicious I knew I had to write it down. Best of all…it got the seal of approval from the kiddos and they didn’t even complain about the veggies I loaded into it. Winner, winner, spaghetti dinner.

Ingredients:

2 Tbsp olive oil

1 yellow onion, diced

4 cloves garlic, minced

1/2 red bell pepper, diced

1/2 green bell pepper, diced

1 cup chopped carrots (I used baby carrots because that’s what we had but any carrots would work)

1 lb ground beef

1 - 15 oz can fire-roasted diced tomatoes

1 - 15 oz can tomato sauce

1/2 jar Rao’s marinara sauce (I like Rao’s because it has no added sugar)

1 Tbsp Italian Seasoning

1/2 Tbsp dried basil

1 tsp umami seasoning

salt and pepper, to taste

1 cup chopped spinach

Directions: In large pot or dutch oven, add olive oil and heat over medium-high heat. Add chopped onions, garlic, bell peppers and carrots. Sauté 4-5 minutes or until fragrant and vegetables are beginning to soften. Add ground beef and break up with wooden spoon. Cook until beef if fully browned. Add tomatoes, tomato sauce, marinara, and seasonings. Bring to a boil then turn heat to low and simmer 20-25 minutes. Remove from heat and add spinach. Stir to wilt. Serve over pasta of choice…or just eat it by itself - I’ve tried it and it’s pretty delicious…

Root Vegetable Tacos

Image from EatRight.org

I made these fall root veggie tacos for lunch the other day, meaning to take a picture when they were done. Well, my hunger got the best of me and I devoured them before I could even take a picture and so I guess I’ll just have to make them again…

Until then, you can try them. And snap a picture. Maybe I’ll just use yours?

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Ingredients:

1 Tbsp olive oil

salt & pepper

1 sweet potato, chopped into small cubes*

1 package butternut squash (or 1 small), chopped into small cubes*

1 red onion, chopped*

1/2 cup chicken broth

1 Tbsp chili powder

1 1/2 tsp cumin

1 1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1 can mild Rotel tomatoes with green chilis

1 can black beans, rinsed and drained

Toppings: crumbled goat cheese, sliced avocado, cilantro

Directions:

1. In large skillet, add oil over medium high heat and let heat up.

2. Add sweet potato and squash and let cook 5-6 minutes, tossing them every couple minutes to get evenly browned.

3. Add red onion and cook 2-3 minutes or until softened.

4. Add in spices, chicken stock, Rotel tomatoes, and black beans. Stir to combine and then cover.

5. Cook over low heat for 8-10 minutes, stirring periodically until stock has incorporated and veggies are soft and cooked through. Season with salt and pepper, to taste.

6. Heat tortillas in dry skillet to soften then fill with veggie mixture.

7. Finish by topping with goat cheese, avocado and cilantro.

*Note: Any combination of chopped root vegetables would work here.*